1. Put the sugar in a saucepan and add 2½ cups water. Bring slowly to the boil, ensuring all the sugar has dissolved before it boils. Lower the heat and simmer for 5 minutes.

2. Meanwhile, dip the peaches in boiling water for 15–30 seconds and peel off the skins. Put the peaches in the syrup and cook over a low heat, turning occasionally, for 15 minutes, or until tender.

3. Put the raspberries, confectioner's sugar, and lemon juice in a saucepan. Mix the arrowroot with 2 tbsp water and add to the pan. Bring to a boil, then strain through a sieve. Taste and add more sugar or lemon juice, if required. Let the peaches and raspberry sauce cool. Cut each peach in half and remove the pit.

4. To serve, place a scoop of ice cream in each dish, put 2 peach halves on top, and pour over some of the cold raspberry sauce.

Variation

Pear Melba

Although this is not authentic, you can use 4 pears instead of the peaches. Peel the pears, cut each in half and remove the cores and stalks. Poach, as for the peaches, and serve in the same way.